SILAN MENU
Starters
Frena 16
Freshly baked frena bread serve with tomato dip, pesto, and olives tapenade
Kreplach Soup 19
Homemade soup with meat dumpling
Mushroom Velouté 24
Velvety soup made with variety of mushrooms, finished with fresh truffle, and garnished with crispy mushroom chips
Feta Salad 23
Mix Lettuce, cherry tomatoes, pareve feta cheese, lemon vinaigrette, hibiscus glaze
Tricolor Beets Carpaccio 24
Salt roasted tricolor beets, pareve feta cheese, crushed candied hazelnuts, balsamic reduction
Tuna Tartare 28
Freshly diced raw tuna mixed with sesame oil, soy sauce, capers, and avocado, served with crispy wonton chips
Carpaccio Cipriani 33
Beef carpaccio adorned with Italian cipriani aioli, and drizzle of balsamic reduction
Pate Brulle 27
Creamy chicken liver pate delicately paired with cherries in wine jam, a delightful candy top, and a sprinkle of crushed salted pistachio
Micha's Kufta 31
Home ground beef and lamb kebab on a cinnamon stick, serve with sweet and spicy sauce
Chef’s Specialty
Ceviche Trio 27
Trio ceviche of salmon, tuna, and branzino with cucumber, mint, and fresh herbs, serve with malanga chips
Kyoto Fillet 33
Hanger steak skewers with spicy Kyoto BBQ sauce
Bao Asado 34
Succulent pulled short-rib, luscious onion jam, crispy yams, BBQ aioli, a hint of chili flakes, and tantalizing wasabi peas
Smoked Tongue 44
Smoked beef tongue accompanied by sweet potato cream, a luscious cherry glaze, and a touch of garlic aioli
Lamb Stuffed Tortellini 39
Pulled lamb stuffed tortellini in creamy vegan bechamel sauce, finished with fresh grated nutmeg
Main Course
Spinach Stuffed Salmon 51
Spinach, sun-dry tomato, basil, serve with charred half lemon and cilantro rice
Branzino 64
A whole branzino fillet glazed with tangy key lime sauce, served over a bed of coconut-infused jasmine rice and accompanied by grilled pineapple salsa
Coq au Vin 46
Slow-cooked braised chicken thigh in red wine sauce, pearl onions, and mushrooms, served over mashed potato
Lamb Shank (Osso-Bucco) 69
Rosemary braised lamb Shank in red wine sauce, served over polenta and crunchy green peas
Braised Short Rib 76
Over mashed potato, beef a jus and crispy sweet potato
Fillet Chateau (8oz) 85
Red wine and shallot sauce, accompanied by succulent bone marrow and a side of roasted heirloom carrots
Half Roasted Duck 81
Pineapple sauce, served with mashed potato
Prime Grade Ribeye Steak (16oz bone-in) 106
Turkish coffee rub, red wine reduction and broccolini
Grilled Lamb Chops 114
Herb-crusted rack of lamb with mint demi-glace and roasted fingerling potatoes
Sides:
Mashed Potatoes with Gravy 14
Crispy Brussel Sprouts with Crispy Shallots and Balsamic Glaze 16
Wild Mushroom Risotto with Fresh Herbs and Mushroom Chips 24
Mixed fries: Yuca, Malanga, Potato, and Sweet Potato Fries with Tangy Dip 15